Sous Vide Flank Steak Fajitas

Flank steaks are one of my favorite steaks to cook.  Flanks are still affordable, have amazing flavor and, when treated right, can be extremely tender.

I have cooked flank steaks about a hundred different ways but the one I cooked yesterday by Sous Vide was the most tender one I have ever prepared.

Stick with me here and I will show you how to make some amazing Sous Vide flank steak fajitas!

Marinate the Flank and Prep Your Veggies

I was working with a 1.5 pound flank steak that was pretty thin.

The steak didn’t have any silverskin or fat that needed to be trimmed so all it really needed was a soak in a fajita marinade.

I made up a flank steak fajita marinade (given below) that you can make at home or you can use any of the pretty good commercial marinades that are available.

Put the steak in a one gallon Ziploc bag, add the marinade and let is soak in the refrigerator for 2-4 hours.

Marinade Recipe

• 3 Garlic Cloves
• 1/3 c Olive Oil
• 3 tbs Worchester Sauce
• 1 tbs Chili Powder
• 1 tbs Cumin
• 1 tsp Black Pepper
• 1/2 tsp Blended Chili Pepper mix or Ground Chipotle add 1/2 tsp for more heat
• 1/2 Juiced Lemon
• 1/2 Jalapeno – finely chopped with seeds

 

While the steak is marinating go ahead and prep the veggies.

I used:

• 1 Sweet onion
• 1 Orange bell pepper
• 1 Yellow bell pepper

I removed the tops and bottoms from the peppers and cut them into matchsticks.  The onion was peeled, cut in half and sliced thin into half rounds.

Cook the Flank by Sous Vide

Place the flank steak in a food grade vacuum seal bag along with the tops/bottoms of the bell peppers and some onion and then seal the bag.

I get a kick out of seeing how pretty veggies and herbs are in a sous vide bag.  I started adding extras to the bag when I made a sous vide London Broil and have been hooked on the idea ever since!

Set up a hot water bath, I used a large stock pot for mine, and use an Anova immersion heater to raise and set the temperature to 133F.  I actually have had mine set to 133.5F for over a year and have been too lazy to turn it down by a degree 🙂

Place the sealed flank steak into the bath and let it simmer for three hours which is how long I go for Sous Vide Tri Tip.

When the steak has cooked for about three hours go ahead and sauté the onions and peppers with a touch of peanut oil, salt and pepper.  I like to keep the veggies simple as they are already exploding with natural sweetness.  I cook the veggies until the onions are browned and the peppers are tender.

Sear and Slice the Flank

At the three hour mark remove the perfectly cooked Medium Rare flank steak from the water bath, open the bag and pour off the liquid.

Pat the steak dry with paper towels and discard the peppers and onions that were in the bag.

Give the steak a quick sear, two minutes per side.  I seared this guy on my Weber Traveler gas grill but you can also use a hot cast iron skillet on your stove top.

Slice the steak thin, against the grain, and serve with the peppers and onions with corn tortillas.

Simply amazing and by far the most tender flank steak that I have ever cooked!